Asian Avenue magazine - October 2015

magazine

asian avenue Connecting Cultures Linking Lives

October 2015 Volume 10 Issue 10

SPECIAL

FOOD EDITION Asian Cuisines

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Dear Asian Avenue readers, Happy Filipino American History Month! In 1988, the Filipino American National Historical Society established Filipino American History Month.

In California and Hawaii, where a large number of Filipino Americans reside, this month is widely celebrated by Filipino American organizations and families. In Colorado, the National Federation of Filipino American Associations Region 5 will be hosting the Filipiniana Gala on Saturday, Oct. 17 at the Inverness Hotel and Conference Center. Proceeds of the gala will benefit the building of a multi-purpose shelter in Tacloban, Leyte for temporary housing of families who remain homeless after the devastation by typhoon Yolanda two years ago.

October is also the anniverary of the anti-Chinese riots in Denver, which hits home for me as a Chinese American Denverite. Chinese immigrants began arriving in Denver in the 1860s, seeking work and a better future. Unwelcome elsewhere in the city, Chinese immigrants settled in what is now lower downtown, along Wazee Street between 15th and 17th Streets. Tensions between white and Chinese city residents turned into violence on Oct. 31, 1880. Thousands of Denverites marched on Chinatown, shouting “Stamp out the yellow plague!” They ransacked businesses and assaulted Chinese residents. To learn more about this historical event, attend the The Anti-Chinese Riot in Denver: 135 Years Later presentation at History Colorado on Saturday, Oct. 31. Professor Zhu Liping of Eastern Washington University will provide a lecture and then a guided tour through areas of downtown Denver tracing the history of the riot. We would like to thank History Colorado for hosting this event that sheds light on Asian-American history.

We hope you enjoy this month’s special edition on Asian cuisines. Many of our readers pick up the magazine to learn about Asian restaurants and food. In this issue, we highlight the history of specific Asian cuisines and share the ingredients and dishes that make each unique. Lastly, we hope you are thinking about your costume for our annual Halloween party on Friday, Oct. 30. We will share more information via our Facebook page - see you there!

Annie Guo, President Asian Avenue magazine

asian avenue magazine

staff & support

Publisher & Founder: Christina Yutai Guo President: Annie Guo Editorial and Marketing Manager: Sarah Shirazi Senior Designer: C.G. Yao Graphic Designer/Photographer: Anastasia Yagolnik Copy Editor: Jaime Marston Cook Staff Writer: Patricia Kaowthumrong Staff Writer: Mary Jeneverre Schultz Staff Writer: Brenda Velasquez Marketing Coordinator: Chun Guo Photographer: Trang Luong Marketing Intern: Mai Choua Lee Intern: Akemi Tsutsui

advisors group

General Counsel: Michael C. Song Patty Coutts, Donna LaVigne, Nestor J. Mercado, Sum C. Nguyen, Alok Sarwal, Tom Shieh, John Yee, Nai-Li Yee, George N. Yoshida

contributing writers Pok Sergent, Rakhi Voria

on the cover

Calling all foodies, come one, come all! We have the lowdown on all of your favorite Asian cuisines, from Vietnamese and Chinese to Singaporean and Korean cuisine—AAm’s special food edition has you covered.

Join us on this exciting culinary exploration of Asian cuisine, browse through the history, food culture, common ingredients and gadgets, recommendations on where to find or how to prepare these Asian palates and experience bizarre flavors and more.

Cover photo: Bubu Restaurant in Lowry Photo Credit: Anastasia Yagolnik

subscriptions

To subscribe, e-mail asianavemag@gmail.com. A one-year subscription is $25 for 12 issues, a two-year subscription is 40 for 24 issues. Please make checks or money orders payable to Asian Avenue magazine. For details about special corporate or group rates, please call during business hours: Monday - Friday, 9am to 5pm. Shipping/handling included.

advertising

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Asian Avenue magazine offers businesses the most cost-effective way to reach consumers in the Denver/Boulder metro areas and beyond. For more information, call during business hours or e-mail us at marketing@asianavenuemagazine.com for our media kit and ad rates.

editorial

To submit story ideas, letters to the editor or event calendar listings, e-mail editor@asianavenuemagazine.com.

Asian Avenue magazine (ISSN 1932-1449) reserves all copyrights to this issue. No parts of this edition can be reproduced in any manner without written permission.

The views expressed in articles are the authors’ and not necessarily those of Asian Avenue magazine.

Authors may have consulting or other business relationships with the companies they discuss.

Published by Asian Avenue Magazine, Inc. P.O. Box 221748 Denver, CO 80222-1748 Tel: 303.937.6888 | Fax: 303.750.8488 www.asianavenuemagazine.com Asian Avenue magazine is in association with the Colorado Asian Culture and Education Network.

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Find Inside >> Table of Contents EVENTS

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On Scene: Event Recaps Colorado International Lion Dance Competition is hosted for the first time at Regis University

‘Red Dress’ sculpture by Shohini Ghosh is installed at Hudson Gardens Event Center in Littleton

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Event Calendar

Spotlight Thai Dancer, Tanya Boonraw celebrates her Thai heritage through dance Book Review From Freedom to Fire

by Dr. Jaime Yrastorza

October 2015 | Table of Contents

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COVER STORY

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Special Food Edition:

Calling all foodies, come one, come all!

We have the lowdown on all of your

favorite Asian cuisines, from Vietnamese

and Chinese to Singaporean and Korean cuisine—AAm’s special food edition

has you covered. Join us on this exciting

culinary exploration of Asian cuisine,

browse through the history, food culture,

common ingredients and gadgets,

recommendations on where to find or

how to prepare these Asian palates and

experience bizarre flavors and more.

22

24 24

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Art Feature Center For Visual Art’s A New Fine Line exhibition on display until October 24

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Restaurant Peek Bubu introduces the fresh revolution to the mile-high Health CAHEP provides community health fairs to underserved communities Career Feature 5 Tips for Career Success Legal Column Syrians in desperate need to seek refuge

events upcoming 12th Annual Indigenous Film & Arts Festival

NEW VOICES: all new works from Theatre Espirit Asia (TEA) artists! Come see previews from TEA’s

yukatas, Japanese art, gift items, additional vendors offering Japanese senbei (rice crackers), bonsai, jewelry, pottery, calligraphy, fabric crafts and much more! Featured entertainment will include taiko (Japanese drums) performance and workshop, koto (Japanese zither), shamisen (Japanese lute), martial arts (laijutsu and karate), and ikebana flower arranging demonstrations. Eat yummy sushi, bento lunch boxes and snacks.

October 7-13

Locations and times vary; check schedule online Cost: Free with a suggested $5 donation accepted online or at the door.

For more info, visit www.iiirm.org.

The 12th Annual Indigenous Film & Arts Festival will be in full swing from October 7-13. Join us as we celebrate our 12th anniversary with film, art and lively discussion around our theme of “People & Place.” There will be short films from around the world as well as discussion led by History Colorado entitled “We are all related here.”

upcoming production of Asian Tales, including: Peter Trinh’s Vietnamese Boat Person, Sushma’s Pakistani Edge of Reason and Jon Vogel’s Iranian Foundations plus Deepali Lindblom’s Wake, Butterfly: two women in an imaginary place, underpinned by Chuang Tzu’s most famous Taoist koan!

Drinks and refreshments provided.

Japanese Cultural Festival and Bazaar Saturday, Oct. 24, 10am to 4pm

University of Colorado at Colorado Springs, University Center, 2nd Floor 1420 Austin Bluffs Parkway Colorado Springs, CO 80918 Cost: Free admission and free parking

Asian American Cabaret Evening Sunday, Oct. 18, 7pm to 9pm

1400 Dallas Street, Aurora CO 80010 Cost: Suggested $5-10 donation Limited seating. Call 303-366-9747 to reserve.

Free parking on the street or south of the building.

For more info, visit www.theatre-esprit-asia.org.

The cultural bazaar will feature original housewares, second hand kimonos, décor, crafts,

31st Annual Arts and Crafts Showcase Sunday, Oct. 25, 11am to 3pm Simpson United Methodist Church 6001 Wolff St., Arvada, CO 80003 Cost: Free and open to the public For more info, call 303-428-7963.

Visit this arts and crafts sale done by members of Simpson Church, their families, and members of the Japanese community. The handcrafted items include holiday items, jewelry, paintings, ceramics and bonsai. Come early for the best selection, but many of the artisans will take special orders.

The Anti-Chinese Riot in Denver: 135 Years Later Saturday, Oct. 31, 1pm to 3pm

History Colorado Center, Martin Room 1200 Broadway, Denver, CO 80203 Cost: Program is free; museum admission not required. RSVP at 303-866-2781 or visit https://goo.gl/XhaZGu.

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History Colorado is welcomes Professor Zhu Liping of Eastern Washington University for a special program on the Anti-Chinese Riot of 1880. The riot was sparked by resentment at the growing encroachment of Chinese immigrants who had crossed the Pacific Ocean and journeyed overland in response to an expanding labor market. Occurring two days before the national election, it had a decisive impact on the sectional political assignments that would undercut the nation’s promise of equal rights for all peoples made after the Civil War. Following the lecture join Professor Liping and his team for a tour that they have organized that will take you to the areas of downtown Denver tracing the history of the riot.

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Upcoming Events | asian avenue magazine

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COLORADO INTERNATIONAL LION DANCE COMPETITION

By Pok Sergent

Each year, hundreds of lion dance competitions are held across the globe. Teams range in age and size, and I have seen some YouTube videos where kids as young as six are part of the team. Competitions at the international level involve very complex and dangerous moves, and Singapore and Taiwan are often the frontrunners and crowd favorites.

Teams of two persons perform acrobatics across the stage and leap to and from on very tall wooden poles, while loud drums and cymbals provide the background.

Hours of practice and plenty of dedication are evident in the skills and grace of the acrobatic moves.

On Saturday, Sept. 5, Regis University was the site of the Colorado

International Lion Dance Competition. At least 50 youths participated in the dances, the drums, and the flags. Kids, competitors, parents, sponsors, and the general public packed a full house at the free event.

My family and I were part of the general public, and we enjoyed learning about the background and the stories for the different dances.

Our favorite, “Drunken Lion”, was quite entertaining and funny. I was highly impressed with the talented young drummer on one of the teams, and he was only eight years old! Denver area has several lion dance resources; a quick search online will provide you with a good start. Maybe one day your child will be that drummer on the stage!

Friday, Oct. 23, 2015

‘Red Dress’ a large bronze sculpture was recently bought and installed in the Hudson Gardens Event Center at Littleton, Colo.

There was a dedication ceremony by the city of Littleton to commemorate this acquisition.

‘Red Dress’ is a sculpture of a woman dancing a carefree dance, of happiness, joy and light-hearted fun. With her hands up in the air and dress swirling in the wind, I tried to catch the mood of pure blithe and left the details to the imagination.

‘Red Dress’ is sculpted with a combination of a naturalistic style and a more structured impressionist style called ‘Synthetism,’ brightly colored abstractions expressing a deeper experience.

Shohini Ghosh is a Denver-based artist whose works are a stylistic representation of genre subjects. “I create sculptures in bronze that can be best described as figurative, stylistic representation of moments in life, a zeitgeist of my surroundings.”

“I use the human body to express and create physical images as a metaphor for the language of the soul (lifeforce), the illustration of our uniqueness as a human race, our quest to build families, communities and societies that define our existence.”

In 2011 and 2012, she installed seven bronze public art pieces in Changchun, China. “My time in China was very rewarding, and the permanency of the art leaves a small part of me among my friends in China.”

4:00 – 6:30 p.m.

CCD CLEAR CREEK BUILDING in the Confucius Institute Cultural Center 1030 Saint Francis Way, Denver CO 80204

FREE TO THE PUBLIC!

on the Downtown Auraria Campus

China has become a global economic power and many American companies are choosing to do business there. Attend this workshop and learn about the current trade status between Colorado and China as well as Chinese business culture and unique business protocol.

Sign up today!

For more information or RSVP: Jane.Lim@ccd.edu 303.556.5510 CCD.edu/org/confucius-institute

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SEE THE RED DRESS AT HUDSONS GARDEN EVENT CENTER

October 2015 | On Scene

WORKSHOP INCLUDES: • • • • •

• •

The current state of Chinese investments and joint projects in the City of Denver Initiatives taken by City of Denver to attract Chinese investments Chinese industries relevant to Colorado Colorado Commodity Trade with China Initiatives for cooperation between Colorado and China as well as available resources for further research Chinese culture & business protocol Travel and food tips

Refreshment will be served.

Tanya Boonraw celebrates her Thai heritage through dance Asian Avenue magazine met with Tanya Boonraw to learn about her passions, aspirations, and artistic endeavors.

By Pok Sergent Tanya Boonraw learned to embrace her Thai heritage at an early age, quickly absorbing the lessons of the classical dances. Born in Chicago and transplanted to Denver at the age of two, Boonraw is a great example of demonstrating her cultural pride with the best of both worlds: her geographical location and her heritage.

An active volunteer within the Thai community, Boonraw credits her mother, Sandy, for being such a positive influence. She describes her mother as “a vibrant mentor and role model.” Presently a junior in high school, Tanya plans on entering the medical field. She says, “Becoming a doctor will allow me to help other people, and make my parents proud of me.” It seems her parents already have reasons to be proud of their daughter.

Boonraw also dedicates her time to teaching and mentoring community members at the Thai temple.

She is passionate about growing her identity as a strong Asian-American woman, and is committed to the pursuit of cultural knowledge and Thai customs. Tanya is already teaching her peers about Thai history, customs, traditions, and etiquette that

she was taught over the years, many of which she learned through the traditions of dance.

Boonraw is a familiar face at many cultural events in Colorado as a part of the group of Thai classical dancers who often perform at local events such as the Aurora Global Fest and the Colorado Dragon Boat Festival.

AAm: What does being AsianAmerican mean to you?

Knowing and creating a familiarization with both cultures has provided me with the ability to choose.

I am able to pull from both cultures in creating my identity, whether in regard to social interaction or personal characteristics.

I believe that it is important to have

knowledge of one’s roots. Speaking another language in addition to English, one has many opportunities, such as the potential to live or work abroad. Whether someone identifies as Thai, Korean, Japanese, Chinese, Vietnamese, Filipino or any other nationality, everyone should feel proud of their heritage. Globalization is blending cultures and we should all make an effort to preserve our cultures’ unique qualities.

AAm: How does your involvement in Thai dance and in the Thai community intertwine?

When it comes to events, it truly is a team effort. It takes a team to have a positive outcome for an event, especially when it comes to public performance. Despite the different schools that we attend, the different lives that we lead, the one thing that brings us together is the fact that we are all Thai and love being involved in the Thai community. Our passion for traditional Thai arts is what we have in common. For me, it gives me a sense of belonging. It is important for me to be involved in Colorado’s Thai community; it makes me feel connected with Thailand, and Asia, as well.

Spotlight | asian avenue magazine

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BOOK REVIEW From Fire to Freedom

By Jaime Alonso Yrastorza

Reviewed by Mary Jeneverre Schultz The personal memoirs of Dr. Jaime Alonso Yrastorza make up an endearing testimony of triumph, detailing his immigration from the Philippines to the United States.

Dr. Yrastorza, now a Colorado resident, tells a personal tale; his voice is prominent throughout the entire narrative. As Yrastorza depicts his relocation to the United States, readers are shown the shared experience of many Filipinos who have also settled down in the “land of milk and honey.”

The description of Yrastorza’s childhood growing up in rural Philippines brings vivid images of rice terraces, idyllic country living and a parochial upbringing in the Catholic faith. He aligns his personal history with international news and historical references of the time. The Spanish-American wars, World War I and World War II are included, and help the author’s personal memories come alive.

Dr. Yrastorza himself is a lively character, and his personality gives new light to the imagery present in his book. Whether in print or in person, the author has the power to transport people to the Philippines, the country of many islands.

Yrastorza’s ambition in his personal life has yielded great success. In addition to his growing medical practice, Yrastorza has established a large family of sons, daughters and grandchildren, and met personally with an American president. His humble spirit shining through, Dr. Yrastorza shares his gratitude to all his Colorado affiliations, including fond memories of the opportunity to give a reading from his book at the Tattered Cover in Aspen Grove last year.

He was also recently honored as the Asian American Hero of Colorado, sponsored by Asian Avenue Magazine. He continues to attend the annual event in support of Asian-American communities in Colorado.

Colorado is fortunate to call Dr. Jaime Alonso Yrastorza a neighbor, an ally and a friend. Readers can find his book at Tattered Cover locations in Aspen Grove or Denver, or online at Amazon.com. The Filipino community will recognize the camaraderie and simplicity of life in this book.

Anyone who reads this book will enjoy the comparison and contrast of life in the Philippines and the U.S. Rich photography is sprinkled throughout the book, including the siblings he left behind in the Philippines and images of Colorado while settling into his new home.

These photos will make readers yearn for more images from Dr. Yrastorza’s past.

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October 2015 | Book Review

Book Title: From Fire to Freedom Author: Jaime Alonso Yrastorza Pages: 309 Publisher: Tate Publishing & Enterprises, LLC ISBN: 978-1-62854-982-9

ABOUT THE AUTHOR Dr. Jaime Yrastorza,

maxillofacial surgeon, is the founder of Uplift Internationale.

Yrastorza left the Philippines after graduation from high school to begin his collegiate studies at the University of Minnesota where he earned a bachelor’s degree in psychology. Then, he obtained a doctorate degree in dental medicine from Washington University and specialty training in oral-maxillofacial surgery from Georgetown University. Yrastorza received the Asian American Hero of Colorado award in 2012.

Special FOOD EDITION

Asian Cuisines | asian avenue magazine

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Calling all foodies, come one, come all. We’ve got the lowdown on all of your favorite Asian cuisines, from Vietnamese and Chinese to Singaporean and Korean cuisine—AAm’s special food edition has you covered. Join us on this exciting culinary exploration of Asian cuisine, browse through the history, food culture, common ingredients and gadgets, recommendations on where to find or how to prepare these Asian palates and experience bizarre flavors and more.

by Mary Jeneverre Schultz

G

rowing up Filipino in a suburb of Los Angeles, my Grandma Julie would cook mouth-watering, gastronomic dishes from the Philippines filled with seafood, vegetables, pork, beef and noodles.

Somehow, I knew these dishes were not common fare in the typical American household. Visiting my home meant saturating oneself in the scents of my Grandma’s cooking: salted egg, soy sauce, patis and rice.

Scents of fish sauce, what Filipinos call patis, filled our home. My crinkled nose signaled to my mother that she needed to build a barbeque pit outside for all the fish dishes.

Now I carry that tradition by only cooking fish in an outside barbeque at my house in Aurora.

I once tried to hide my Filipino side by eating sandwiches like everyone else. Neither potatoes nor bread ever provided the satisfaction of familiar long-grained white rice. I knew then that my diet and my heritage were linked.

More than 20 years ago, I started taking cooking classes in Denver. I remember one particular class when a female chef encouraged “a weekend adventure” that included dining in restaurants on Colfax Avenue. I was confused. My curiosity prompted me to ask the chef what was so adventurous about our assignment. She said, “We don’t normally frequent these places in the evenings.” I think I was the only one in class offended by that statement.

Familiar with neighborhoods like Compton and Watts near Los Angeles, I asked if the restaurants that she suggested in Denver were similar to those in the California cities I knew well. Appearing flustered and

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October 2015 | Special Edition

uncomfortable, the chef said that the restaurants simply provided cuisines to which Americans were not accustomed.

After a walking tour of the neighborhood around Colfax and Federal, I realized that Chinese, Korean, and Vietnamese restaurants competed for clientele, many of whom were already familiar with the culinary cacophony of Asian cuisines. As I expected, every restaurant was safe, full of families, and serving delicious food made with love.

Kenny Sonoda, a familiar name around town, introduced sushi to Denver back in the 1970s with his restaurants downtown and in Aurora. Sonoda is also known for bringing the owners of Benihana, a popular Hibachi restaurant, to Denver. (March 2014 AAm issue).

Asian restaurants quickly created the need for Asian specialty grocery stores. I have found 10- or 25-pound bags of rice for less than money than one pound of the precious grain at other American specialty food stores! These grocers became a place for people like me to purchase rice cookers, specific Asian ingredients and culinary tools for less than anywhere else. They are a hub for cultural education and exchange.

I could not have anticipated that America would so fervently embrace the Asian cuisine that once embarrassed me as a teenager. The lengths to which Asian and Pacific Islander immigrant families have gone to hide the way we feed ourselves used to make me sad.

Clearly, much has changed between the years of my childhood and now. Americans travel frequently to Asia, sampling exotic street foods like crickets, venomous snakes and various types of seafood (AAm’s Bizarre Asian Foods September 2013 issue).

One cannot travel around the U.S. now

without finding chic restaurants packed to the gills with diners curious to try Asian and Pacific Island flavors that were once considered too pungent or too spicy. The more exotic, the better. Bring on the XO Edamame.

Bring on the fire. We should be proud of our culinary contributions to the new American palate.

When we met, I admit I was a little shocked to learn about my Caucasian husband’s lack of culinary knowledge. Together, we have experienced a gastronomic journey. Trying various types of fish, eel (unagi), pho noodles, BBQ rabbit, fish eggs wrapped in sushi, and making Filipino egg rolls for a potluck Christmas party has made our relationship even more fun.

He still does not trust the infamous Balut (young duck embryo) mostly eaten with San Miguel beer. He will only order barbeque chicken from local Filipino restaurants like Sunburst Grill or Chow Sun in Aurora.

I am grateful for his adventurous spirit!

Now, sushi is a weekly affair for us. We organize sushi-making parties with our friends and neighbors on an annual basis to keep the Asian spirit alive.

Take a look at all the cuisines found throughout Asia in this issue. Asian Avenue magazine has evolved Colorado’s #1 source on Asian food. I hope these stories will inspire you as a reader and subscriber to get out of your comfort zone and try something new.

Local Filipino chefs Leah Eveleigh and Kathy Poland (both previously featured in AAm) are showcasing their culinary talents on major television shows such as Cutthroat Kitchen. Stay tuned.

Mary Jeneverre Schultz loves cooking and eating all Asian recipes. Follow her on Twitter @Jeneverre.

VIETNAMESE

Cuisine

by Patricia Kaowthumrong

W

hile pho might be the first thing that comes to mind when many think of Vietnamese cuisine, the ultra-comforting noodle soup is just one of the country’s delicious dishes. Characterized by fragrant herbs, super-fresh fruits and vegetables, and balanced uses of shrimp paste, fish sauce and soy, Vietnam’s cuisine is known to be zesty and healthy.

Many Vietnamese dishes are influenced by the cuisines of China, Cambodia and Thailand, the country’s neighbors; and France, due to more than six decades of French colonization.

Southern Vietnam’s tropical climate supports greater use of fresh fruits and vegetables and sweeter, bolder flavors, while northern Vietnam’s dishes include more seafood, including crab, prawns, freshwater fish, squid and mussels.

Like many other Asian cuisines, typical meals are served community style — multiple

dishes shared in the middle of the table with a large pot of rice. Dipping sauces are also common additions. One of the most common sauces at U.S. Vietnamese restaurants features fish sauce prepared with garlic, chili paste or lime juice; it is an excellent complement to fried spring rolls, rice noodles with grilled pork or beef and fresh vegetables and herbs (often served as a side to meals).

Favorite Vietnamese dishes include bánh mì, a crusty French baguette filled with cold cuts, such as sliced pork or pork belly and sausage, liver pâté and perfectly pickled carrots or cucumbers; bánh xèo, a savory crepe-like pancake stuffed with bean sprouts and a meaty filling like pork or shrimp; and Gỏi cuốn, rice-paper rolls wrapped around a variety of fillings, such as shrimp, herbs, pork, rice vermicelli noodles, and dipped in peanut sauce.

Pictured below: Pho [pronounced fuh] is the Vietnamese national dish: a rice noodle soup with beef or chicken, served with a side plate of fresh herbs. Pho OK and Boba, located at 890 S. Monaco Pkwy #8, Denver, CO 80224, prides itself in not using MSG or in its dishes. Their combination rice plate, known as Com Dac Biet, includes grilled pork, beef, chicken, shrimp and egg rolls. See their menu and hours at www.pho-okdenver.com or call at 720-328-9589.

BA LE SANDWICH 1044 S. FEDERAL BLVD. DENVER, CO 80219 GOLDEN SAIGON 2648 S. PARKER RD. AURORA, CO 80014

Common Ingredients Basil Cilantro Fish sauce Galangal Ginger Lemongrass Lime and lime leaf Mint Onions and scallions Rice long-grain Rice noodles Rice papers Saigon cinnamon Shrimp paste Soy sauce Sweetened condensed milk Tamarind pulp Turmeric

Where to Eat

KIM BA 12303 E. MISSISSIPPI AVE. AURORA, CO 80012

NEW SAIGON 630 S. FEDERAL BLVD. DENVER, CO 80219

PHO-NATIC 229 E. COLFAX AVE. DENVER, CO 80203

PHO MAI 6765 W. 120TH AVE. BROOMFIELD, CO 80020

SAIGON BASIL 10665 MELODY DR. NORTHGLENN, CO 80234

PHO 95 1002 S. FEDERAL BLVD. DENVER, CO 80219

PHO SAIGON BASIL 7057 W. ALASKA DR. LAKEWOOD, CO 80226

SAIGON BOWL 333 S. FEDERAL BLVD. DENVER, CO 80219

Asian Cuisines | asian avenue magazine

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CHINESE

Cuisine

by Mary Jeneverre Schultz

C

hinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world.

Literally meaning “to touch your heart,” dim sum consists of a variety of dumplings, steamed dishes and other goodies. They are similar to hors d’oeuvres, the hot and cold delicacies served at French restaurants.

As for hot pots, China alone, has hundreds

PICTURED IN THE PHOTOS For authentic Chinese food, visit China Taipei in Centennial, Colo. This family owned restaurant is known for its modern interpretation of classic oriental dishes and its insistence on only using high-quality fresh ingredients. The scallion pancakes and beef noodle soup are favorites that you must try!

China Taipei is located at 8100 S. Quebec St., Suite B14, Centennial, CO 80112. Visit www.chinataipeicentennial.com for their hours and menu or call 303-773-0155.

of variations based on regional culture and resources. In China, soups are thought to hold healing properties and noodles are a system of longevity. A noodle soup is therefore taken very seriously, as are most dishes!

The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region, according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period.

“The Chinese cuisines usually have strong regional culture,” said Denver resident Doreen Dongli Liang, who moved China five years ago. “Different areas can be so different.”

Celebrity chefs such as Chef Ming Tsai (AAm’s November 2012 issue) are twisting and creating unusual dishes to appeal to the American public. With two restaurants in the Boston area, Chef Tsai has built an empire through his PBS network television shows and numerous cookbooks. He enjoys Denver and visits the mile high city during most book tours

through Tattered Covers.

While Chinese food is a weekly staple selection, most Americans know this cuisine as a simple dinner take-out. Found in popular sitcom shows such as Seinfeld or Big Bang Theory, actors and actresses are viewed by the comical way of ordering food in restaurant. A recent episode of Big Bang Theory showed Sheldon asking for flexibility in ordering the precise eggroll count. However, the male waiter absolutely put his foot down, saying he could not accommodate the unusual request.

The Chinese food scene has inundated Colorado with numerous options. (AAm’s September 2013) Even mountain towns such as Buena Vista, Breckenridge and Grand Junction will have at least one Chinese restaurant.

Browse through a traditional Chinese menu in any of the Denver location and diners will find several menu entrees including buildingyour-own steaming hot pots, unique but musttry dishes like Ants Climbing Tree, which is a simple, spicy dish of ground pork and noodles.

For vegetarians, a popular Chinese dish is basil eggplant made of pork intestine with pickled cabbage or Szechuan style eel.

Common Ingredients Chili sauce Chinese mushrooms, dried Dark soy sauce Fermented black beans Ginger Hoisin sauce Rice, white or brown Rice noodles Soy sauce Toasted sesame oil

Where to Eat CHINA TAIPEI 8100 S. QUEBEC ST. #B14 CENTENNIAL, CO 80112

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HASU ASIAN BISTRO 250 STEELE ST. #104 DENVER, CO 80206

October 2015 | Special Edition

LAO WANG NOODLE HOUSE 945 S. FEDERAL BLVD. #D DENVER, CO 80219

SUPER STAR 2200 W ALAMEDA AVE. #34 DENVER, CO 80223

ZOE MA MA 1625 WYNKOOP ST. DENVER, CO 80202

KOREAN

Cuisine

by Mary Jeneverre Schultz

K

orean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are best known for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. In a formal setting, side dishes could be as little as 100 to as much as 1,000 mini platters. Kimchi is almost always served at every meal.

Ingredients and dishes vary by province.

Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country.

Four distinct, different regions include: west of the Yellow Sea, east of Sea of Japan, southern part which includes the international port and northern or mountainous areas of Korea.

Korean cuisine has progressed through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has moved forward through a complex interaction of the natural environment and different cultural trends.

The Korean restaurant industry is currently growing faster than the overall economy thanks to a growing popularity in Korean cuisine, according to Market Research Report conducted

by IBISWorld.

Make at Home: Beef Bulgogi Marinade Recipe

The Denver market represents this growing industry. Just conduct an Internet search and more than a dozen Korean restaurants pop up from Denver, Westminster, Aurora and Parker.

More Korean chefs are becoming recognized, and it certainly helps when Korean celebrity chefs are household names. Chef and entrepreneur Roy Choi has helped put Korean BBQ on the world map with his creation of numerous food trucks in Los Angeles, offering the Korean taco. He is the face of Korean cuisine, especially in the West Coast.

Considered the founder of the food truck movement, Choi authored a book called L.A. Son: My Life, My City, My Food. In the book, he shares his pride by saying, “I think it represents LA, immigrant life, food, and my growth well,” Choi said in his recent press release of this book.

Outside of both California and Colorado, the popularity of Korean food has extended beyond the United States borders. For example, a Canadian couple has posted numerous video series called Eat Your Kimchi on YouTube.

It’s a popular, quirky series, showing short videos on the numerous dishes from Korea, from noodles to the delicious beef bulgogi BBQ throughout Canada.

from Dae Gee (serves 6)

Ingredients:

6 oz soy sauce 18 oz water 1 oz apple juice 1 oz pineapple Juice 5 oz sugar 1 Tbsp garlic 1 Tbsp black pepper 1 Tbsp minced green onions 1 Tbsp sesame oil

Method: Mix ingredients together in a medium

bowl. The marinade can be used for any protein, but pairs best with thinly sliced rib-eye steak.

PICTURED IN THE PHOTOS If you’re craving Korean BBQ, you have to go to Dae Gee and order the unlimited beef bulgogi for $21 per person. Dae Gee (which means pig in Korean) is a Korean BBQ restaurant that provides the freshest and most dynamic food available. Dae Gee prides itself on being able to educate people about Korean food. Dae Gee has two locations in Denver and in Westminster.

Visit www.daegee.com for more information.

Where to Eat DAE GEE 827 COLORADO BLVD. DENVER, CO 80206

MR. KIM’S KOREAN BBQ 12201 E MISSISSIPPI AVE. #113 AURORA, CO 80012

SAE JONG KWAN KOREAN BBQ 2680 S. HAVANA ST. #B AURORA, CO 80014

SEOUL BBQ 2080 S. HAVANA ST. AURORA, CO 80014

SILLA 3005 S. PEORIA ST. AURORA, CO 80014

Asian Cuisines | asian avenue magazine

15

FILIPINO

Cuisine

By Pok Sergent

F

ilipino food may not be as recognized as that of Thai or Vietnamese cuisine, but with more than 7,000 islands in a rich colorful history, this nation has some very delicious dishes of its own. The flavors of Filipino cuisine are influenced mostly by colonialism, mainly the Malay, Spanish, and Chinese cultures.

Spain’s culture is probably the most influential on the food in the Philippines; more than three-fourths of the food having its roots from Spain. American influences started with the end of World War II, and the Filipinos added their own ingredients to the distributed canned foods. Tropical fruits like jackfruit and coconut and palm nuts were added to the canned food ingredients, resulting in distinct flavors.

While adobo is a Filipino dish that originated from Mexico, Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrig-

eration. This cooking style can be applied to different meats or even seafood.

The most famous dish from the Philippines is undeniably the duck egg embryo called balut.

This exotic dish is boiled and eaten in the shell, and it originated and is commonly sold as street food in the Philippines.

Like many countries around Asia, rice is the staple food of the Philippines. While it is commonly used as a partner to a Filipino dish, it can be used in many Filipino food recipes too. Jasmine rice is the most common type of rice used, and is served for breakfast, lunch and dinner.

The Filipino egg roll, known as lumpia has such enduring popularity that one can see at least one variant in almost any set of Filipino or Indonesian festivities. Their distinct taste and ease of preparation (the Shanghai variant at least) has caused them to be one of the staple food products on the menus of many Filipino restaurants in the U.S.

Enjoy A Taste of the Philippines’ (ATOTP) famous hand rolled lumpias served with homemade sweet and sour sauce! ATOTP lumpias come in a variety of ground beef, vegetarian, with cheese and jalapeños! ATOTP opened its “window” on April 16, 2012. What started as a food cart is now a catering company. ATOTP also has a second food stand (which resembles a Filipino jeepney) located inside Finn’s Manor at 2927 Larimer St. in the popular Rino Art District. Call or e-mail for catering at 720-746-8880 or atasteofthephilippines@gmail.com.

Common Ingredients Bagoong (fermented shrimp paste or anchovies) Cabbage Carrots Cauliflower Chili Peppers Chinese cabbage Coconut Fish sauce Flour Onion and garlic Rice Rice noodles

Pancit Bihon is a popular Filipino dish that is a staple, second to rice. This dish is notorious at special occasions, birthday parties and gatherings. It is a stir-fry consisting of rice stick noodles (bihon) with mixed vegetables such as cabbage, carrots, celery and meats such as chicken, shrimp, beef, and pork with a special sauce. It is traditionally served with boiled egg on the side and a slice of lemon.

Try this signature dish at Chowsun [830 S. Buckley Rd, Aurora, CO 80017].

Call the restaurant at 720-410-2135 or visit www.chowsun.com.

Where to Eat CHOWSUN 830 S. BUCKLEY RD. AURORA, CO 80017

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LUCY’S 2125 S. SHERIDAN BLVD. DENVER, CO 80227

October 2015 | Special Edition

SUNBURST GRILL 2295 S. CHAMBERS RD. AURORA, CO 80014

A TASTE OF THE PHILIPPINES LUMPIAS ARE AVAILABLE FOR SALE AT PACIFIC MERCANTILE ON 19TH & LAWRENCE

A TASTE OF THE PHILIPPINES II AT FINN’S MANOR 2927 LARIMER ST. DENVER, CO 80205

INDIAN AND SRI LANKAN

Cuisine

by Mary Jeneverre Schultz

S

ri-Lankan cuisine centers around boiled or steamed rice served with a curry of fish, chicken, beef, mutton or goat, along with other curries made with vegetables, lentils or fruit.

Dishes are accompanied by pickled fruit or vegetables, chutneys, and sambols, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish and lime juice.

“Is it like Indian food?” That’s the first question most people ask about Sri Lankan cuisine—if they know where the tiny island nation is, which is rare. (It’s just southeast of the southern tip of India). My stock answer? “Sort of.”

(Author has grown up with food from Sri Lanka through weekly Thursday dinners with Catholic priests from this island nation.)

“Though Sri Lankan food has parallels to South Indian food, it remains distinctly its own form of cuisine,” said food blogger Mark Wiens of www.migrationology.com.

Let’s work with some misconceptions of Indian food. Each region in India is worlds apart in culinary style so it’s difficult to place them under one umbrella of “Indian food.” It’s not always hot. Some recipes require the use of chilies such as fresh, green chilies or red chili

powder. These ingredients can be used sparingly or generously, depending on the desired level of heat. Curry is an English invention, embraced by several part of the world. The term, “Kari” probably originates from the 15th century Tamil translations, which means sauce or gravy.

A typical Indian meal combines salty, sweet, creamy, spicy, hot and pungent flavors. The basic menu usually comprises starch, a meat or fish main dish, vegetables, and chutney. Traditionally, Indian flatbread or basmati rice complements the other dishes to highlight a balanced spectrum of flavors. Many regional specialties are enjoyed throughout India, and worldwide.

Sri Lankan cuisine has influences from colonial powers, foreign traders, and Southern India.

Key ingredients in Sri Lankan cuisine are rice, coconut, and spices, which are used due to the island’s history as a spice producer and trading post over several centuries.

Some say that the Indian cuisine is almost as diverse as the entire European cuisine, because of the four different main regional styles: the North Indian cuisine (the regions Benaras, Kashmir, Mughlai, Punjab and Rajasthan), the South Indian cuisine (regions Andhra, Kannada, Kerala and Tamil), Southern regions however

tend to be more exotic, more spicy in their dishes and rice is a constant East Indian cuisine (regions Assamese and Bengali) and Western Indian cuisine (regions Gujarat, Maharashtrian and Malwani). The northern part of India is mostly rural, although it contains large cities such as Delhi or Calcutta, thus its cuisine is more agricultural than anything, wheat being a primary constituent of this region’s dishes.

Sri Lankan food is not for the timid eater: the fiery curries, sweet caramelized onion in seeni sambal (onion relish), and sour lime pickle are all dominant, powerful flavors that startle senses. While visitors to the island—or those eating in Sri Lankan restaurants outside the country— may find watered down versions, most Sri Lankan cooking is “unapologetically, punch-you-inthe-face, get-the-adrenaline-pumping flavored.”

India has a wider selection of exotic dishes and no other country can offer such a large variety of impulses for foodies’ taste buds.

Common Ingredients Cardamom Chili (Milakai) Cinnamon Coriander Cumin seeds Curry leaves Fennel seeds Fenugreek seeds Gorakka (black tamarind) Rice Saffron Tamarind

Where to Eat AZITRA 535 ZANG ST., #C BROOMFIELD, CO 80021

BIJU’S LITTLE CURRY SHOP 1441 26TH ST. DENVER, CO 80205

INDIA’S 8921 E. HAMPDEN AVE. DENVER, CO 80231

JAI HO BOULDER 1915 28TH ST. BOULDER, CO 80301

NAMASTE INDIA 5545 WADSWORTH BYPASS ARVADA, CO 80002

Asian Cuisines | asian avenue magazine

17

MALAYSIAN

Cuisine

by Mary Jeneverre Schultz

M

Stir-fried noodles from Jaya Asian Grill

alaysia’s food echoes the diversity of the country’s population, and the cuisine has Chinese, Indonesian and Indian influences. Because of Malaysia’s proximity to Singapore, the countries share common dishes, including laksa, a spicy rice noodle soup dish, and Hainanese chicken rice, which is prepared differently in each country.

Malaysian cuisine is known for its complex flavors, and the country’s year-round tropical climate supports the inclusion of many fresh vegetables and tropical fruits.

Favorite Malaysian dishes include curry puffs, small pies stuffed with curried chicken and/or potatoes; satay, grilled marinated chicken or beef on a skewer served with peanut sauce; and nasi lemak, steamed coconut rice served with roasted peanuts, fried anchovies, hard-boiled egg, sambal (chili paste) and cucumber slices.

Common Ingredients Belacan (shrimp paste) Chili peppers (fresh and dried) Coconut (oil, milk and shredded) Lemongrass Noodles (golden wheat, cellophane and rice varieties) Pandan leaf Soy sauce Tamarind Tofu (fried and fresh) Turmeric White rice

SINGAPOREAN

Cuisine

L

by Patricia Kaowthumrong

ike its Malaysian neighbor, Singapore’s melting-pot population has many ethnic influences, including Chinese, Indonesian, Thai, Middle Eastern and English, making Singapore’s cuisine incredibly diverse. In the country, hawker centers or food-court-style complexes with many stalls featuring different varieties of food are popular.

Hainanese chicken rice, stewed or poached chicken (typically cooked whole) served with garlic-infused rice, chicken broth, cucumbers and a hot chili sauce, is considered one of Singapore’s national dishes. Other signature dishes include bak chor mee, minced pork noodles; roti prata, fried bread pancake served with curry, sugar, egg, cheese and other accompaniments; and hardshelled crabs cooked in chili or black pepper sauce.

18

October 2015 | Special Edition

PICTURED IN THE PHOTOS One of the only restaurants that serves Malaysian and Singaporean food, Jaya Asian Grill, is a true gem in Denver. Jaya Asian Grill infuses Singaporean, Malaysian, Thai, Chinese and Cantonese cuisines to offer the best of South Asia. For a true taste of Singapore, try one of their national dishes, Hainanese Chicken. Jaya Asian Grill is located at 1699 S. Colorado Blvd., Denver, CO 80222. Visit www.jayagrill.com for more information or call them at 303-757-7887.

Common Ingredients Belacan (shrimp paste) Chili paste Coconut (cream and milk) Dark soy sauce Garlic Ginger Lemongrass Lime Tofu Tomato sauce White pepper Hainanese chicken from Jaya Asian Grill

INDONESIAN

Cuisine

I

ndonesian cuisine is a melting pot of Eastern cuisines. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.

Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated.

The Indonesian islands of The Moluccas (Maluku), which are famed as “the Spice Islands”, contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine. Some of the most photogenic and colorful images come from Indonesian street and river markets.

The cuisine of this island-country often demonstrates complex flavor, acquired from certain ingredients and bumbu spices mixture.

by Mary Jeneverre Schultz Indonesian dishes contain rich flavors: most often described as gurih (savory which equate to umami) and pedas (hot and spicy), and also combination of basic tastes such as manis (sweet), asin (salty), asam (sour) and pahit (bitter). Seven main Indonesian cooking methods include: goreng (frying), bakar (roasting) or panggang (grilling), tumis (stir fry), sangrai (sautéing), rebus (boiling) and kukus (steaming).

Only one Indonesian restaurant exists in Colorado, that restaurant is located in Steamboat Springs. Sumatera, on 1104 Lincoln Street in Steamboat Springs, shows positive but confused comments on the type of cuisine. Most diners bragged about the uniqueness and flavors the menu provides to those with adventuresome palates but still considered it Chinese, Vietnamese and Indian food, not knowing how to categorize the cuisine properly.

Common Ingredients Chilies Coconut milk Fish sauce Galangal Garlic Lemon grass Lime and kaffir lime Palm sugar Rice and sticky rice Shallots

Common Ingredients Basil Cardamom Cloves Cumin Lemon Lemongrass Nutmeg Peanuts Shallots Shrimp Paste Tamarind Turmeric

CAMBODIAN

Cuisine

by Mary Jeneverre Schultz

K

hmer cuisine or, more generally, Cambodian cuisine, consists of more than one dish and ideally contrasts flavors, textures and temperatures within the meal using herbs, leaves, pickled vegetables, dipping sauces, edible flowers and garnishes, and condiments.

Khmer cuisine is influenced by its neighbors in Southeast Asia. Other influences come from colonialism of France, China and India. In addition to this colonial giants, other influences include Portugal and Spain.

Traditionally, Cambodians eat their meals with at least three or four dishes. A meal will usually include a soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or bitter in taste.

Chili (fresh, pickled or dried) is served on the

side and left up to individual diners. In this way Cambodians ensure that they get a bit of every flavor to satisfy their palates.

Pushed along by a handful of chefs keen to highlight the uniqueness of its scope and pantry, dishes like chien chuon – fish with ginger and fermented soya beans - are making their way back onto the mainstream menus.

In Denver, hard-core foodies are checking out Woody’s Wings and Things in Westminster for Cambodian cuisine. They are one of the only establishments in Colorado that serve Cambodian dishses. Using an Americanized name to lure mainstream diners, owners are instituting techniques learned from their homeland. For example, reviewers on TripAdvisor raved about the papaya salad, a popular Cambodian side dish.

Asian Cuisines | asian avenue magazine

19

THAI

Cuisine

by Pok Sergent

T

hailand is known for its spicy dishes, colorful desserts, and water marketplaces.

Thai cuisine emphasizes harmony, resulting in a careful and delicate consideration of the ingredients that put together the meal.

Thai cuisine gets its distinctive sweet-soursalty-spicy flavor from a number of ingredients, including lemongrass, coconut milk, fish sauce, and fresh chilies. Luckily, most of these items can be found at a well-stocked supermarket these days (or if not, ordered online).

It’s also known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy.

Rice, noodles and starches are a big component of Thai cuisine. In fact, rice is such an integral part of Thai diet that there is a common Thai greeting “kin khao reu yang?” which literally translates as “Have you eaten rice yet?”

Fruit is also an important part of the Thai diet and is typically eaten for dessert. One of the most popular Thai desserts is fresh mango

and sticky rice.

Thai cuisine only became well known worldwide from the 1960s onwards, when Thailand became a destination for international tourism and American troops arrived in large numbers during the Vietnam War period. The number of Thai restaurants went up from four in 1970s London to between two and three hundred in less than 25 years. The earliest attested Thai restaurant in the United States, “Chada Thai”, opened their doors in 1959 Denver, Colorado. It was run by the former newspaper publisher Lai-iad (Lily) Chittivej.

Next time you are at a Thai restaurant, consider the harmony of tastes and textures of the ingredients in the meal. A proper Thai meal should consist of a soup, curry with condiments, vegetables, and a dip. If a soup is spicy, consider a non-spiced main dish; vice versa a spicy curry dish would be balanced with a clear soup. Meals at home are served family-style. It is common to have rice served with 5 to 12 dishes of vegetables or meat at mealtime.

Common Ingredients Black Pepper Chiles Coconut milk Curry paste Fish sauce Fresh herbs Garlic Limes Rice Shallots Vinegar

PICTURED IN THE PHOTOS Thailicious’ Thai Volcano (left) is a glass noodle dish served with cabbage, celery, broccoli, egg and mushrooms. The restaurant also offers Traffic Light Curries (right) which is a curry lover’s heaven. It gives a taste of red curry, yellow curry and green curry served with steamed rice.

Visit their website at www.thailiciousdenver. com or call them at 303-237-1235.

Thailicious is located at 2045 Sheridan Blvd, #E, Edgewater, CO 80214.

Where to Eat CHADA THAI 2005 E. 17TH AVE. DENVER, CO 80206

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THAI DIAMOND CAFE 1560 KIPLING ST. LAKEWOOD, CO 80215

October 2015 | Special Edition

THAI FLAVOR 1014 S. PEORIA ST. AURORA, CO 80012

THAILLICIOUS 2045 SHERIDAN BLVD. # E EDGEWATER, CO 80214

TOMMY’S THAI 3410 E. COLFAX AVE. DENVER, CO 80206

JAPANESE

Cuisine

By Mary Jeneverre Schultz

J

apanese cuisine is more than just the ingredients. It’s also about presentation, preparation and way of eating. The traditional food of Japan is based on rice with miso soup and other dishes, emphasizing seasonal ingredients. The side dishes comprise of fish, pickled vegetables, and vegetables cooked in broth. Like most island nations, fish is common in traditional Japanese cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter known as tempura.

Japanese foods throughout its history have been influenced by a sense that food is an integral part of the rhythm of life. The history of Japanese cuisine takes several chapters to cover since centuries show evolving and ever-changing food offerings.

In Colorado, Japanese restaurants were first introduced by the family-owned Kokoro

Common Ingredients Bonito flakes (katsuo bushi) Dried shiitake mushrooms Ginger Green tea leaves Japanese soy sauce Konbu seaweed Medium grain rice, white or brown Nori seaweed Ponzu Rice vinegar Sake Sesame seeds White daikon radish White miso (shiromiso)

DOMO 1365 OSAGE ST. DENVER, CO 80204

restaurants in 1986. Their two locations offer popular Japanese dishes including ramen, sushi and unagi (eel) bowls. Also around this time, Kenny Sonoda opened Sonoda’s Sushi and Seafood in 1988. Featured in Asian Avenue magazine’s March 2014 issue, Sonoda explained how Japanese cuisine has moved into mainstream choices for the American consumer.

Traditionally, Japanese food is fresh, healthy, and low in fat. In an intentional manner, food must satisfy all the senses by being prepared with great care and beautifully presented on a platter.

The freshest ingredients are combined in ways that delight the eyes as well as the taste buds.

Seasonings are generally very simple in order to enhance the natural flavors of all ingredients.

Two unique Japanese foods include: sushi (fresh raw seafood with rice) and sashimi (fresh raw seafood with soy sauce). Both sushi and sashimi rely on freshly-caught fish or seafood.

Dishes prepared in a single pot (nabemeno) are popular throughout Japan. Sukiyaki is a dish made up of paper-thin slices of beef (or sometimes chicken), vegetables, and cubes of tofu cooked in broth. Shabu-shabu is beef and vegetables, also cooked in broth but then dipped in flavorful sauces.

Television networks like the Food Network and the Travel Channel have highlighted Japanese cuisines in major, metropolitan cities of Chicago, San Francisco and New York. Top culinary chefs are making great strides in innovative, cooking styles and delight for the eyes in presentation.

Japanese restaurants are found all over Colorado, even in mountain communities. In Grand Junction, Winter Park and Breckenridge, it is easy to spot these pan-Asian restaurants, alluring snow tourists and mountain visitors to familiar Japanese cuisines.

Try iFish Japanese Grill and Sushi Bar’s delicious Charlie Roll, (pictured below left) with shrimp tempura, salmon, cream cheese, tempura dipped and topped with tobiko, spicy mayo, eel sauce, sprouts and green onions. iFish is the perfect, upbeat but sleek venue for colorful rolls, bento boxes, draft beers & infused sake. iFish is located in the heart of downtown Denver near Coors Field at 2200 Market St., Denver, CO 80205.

For more info, visit www.ifishdenver.com or call 303-708-1255.

Where to Eat

GO FISH IFISH JAPANESE GRILL 1 BROADWAY ST. B108 & SUSHI BAR DENVER, CO 80203 2200 MARKET ST. DENVER, CO 80205

OSAKA RAMEN 2611 WALNUT ST. DENVER, CO 80205

TENGU 3053 BRIGHTON BLVD. DENVER, CO 80216

TOKIO 2907 HURON ST. DENVER, CO 80202

Asian Cuisines | asian avenue magazine

21

Love Poison No. 4 Artwork by Gao Qian Digital print on paper, 2014

A New Fine Line:

Contemporary Ink Painting From China

August 7 – October 24, 2015

Center for Visual Art 965 Santa Fe Drive Denver, Colorado 80204 Admission is free

For more information, visit: www.MetroStateCVA.org or call 303.294.5207.

A New Fine Line

Contemporary Ink Painting From China on view at the Center for Visual Art from August 7 – October 24, 2015

The Metropolitan State University of Denver, Center for Visual Art proudly presents the exhibition A New Fine Line: Contemporary Ink Painting From China, on view August 7 – October 24, 2015.

Participating artists include: Hang Chunhui, Shang Jingkui, Zhang Jian, Lu Peng, Gao Qian, Zhang Qing, Jin Sha, Zhu Wei, Chen Zi. The exhibition, A New Fine Line explores this centuries-old technique through the works of 9 contemporary Chinese artists who utilize the gongbi technique to create works that embody contemporary subject matter and themes.

Considered China’s most conservative brush technique, the gongbi method of painting combines fine lines with multiple layers of both ink-shadings and colors.

The exhibition, A New Fine Line explores this centuries-old technique through the works of 9 contemporary Chinese artists who utilize the gongbi technique to create works that embody contemporary subject matter and themes. The gongbi technique uses highly detailed brushstrokes that delimits details very precisely and without independent or expressive variation. It is often highly colored and usually depicts figural or narrative subjects. The artists featured are members of a studio and gallery near the 798 Art District in Beijing.

At its height during the Tang dynasty (618-907), gongbi was used to depict the life and splendor of Chinese court and palace life, eventually expanding the subject matter to birds and flowers during the Northern Song dynasty (1279-1127).

During the Yuan dynasty (1279-1368)

22

October 2015 | Art Feature

gongbi began to decline in popularity with artists favoring freestyle ink painting. By the 20th century, painters had combined Westernstyle realism with traditional gongbi brushwork, producing paintings showcasing gongbi techniques while illustrating the basics of Western linear perspective and chiaroscuro modeling.

With the establishment of the People’s Republic of China in 1949, its leaders promoted Socialist Realistic oil painting since this medium could easily accommodate the party’s political agenda, and the popularity of the gongbi technique declined.

By the early 1990s, the principles of practicing and perfecting the gongbi watercolor style were considered so demanding that artists preferred to use the easier oil and acrylic media for their work. For all practical purposes it seemed gongbi had finally been relegated to China’s past, which makes the work in this exhibit all the more surprising and compelling.

These nine contemporary Chinese artists who share the gongbi brush tradition, but who have not been limited by it, are leaders of a new fine line technique and have transformed their paintings into unique personal statements, while exploring the social and political realities of China. The result is a distinctive and novel art that embraces a breadth of innovative possibilities.

A New Fine Line: Contemporary Ink Painting from China was curated by Julie M. Segraves, Executive Director of the Asian Art Coordinating Council (AACC).

AACC is supported by the Science and Cultural Facilities District.

Salute to Masters: Conversation with Grant Wood Artwork by Jin Sha Ink and color pigment on silk, 2014

Magic Condition No.5 Artwork by Chen Zi Digital print on paper, 2013

Bringing the ramen culture to Denver!

RAMEN YAKITORI SUSHI OPEN

Mon-Thu & Sat: 5pm - 1am Fri: 5pm - 2am | Sun: 4pm - 10pm 48 parking spots available behind the building!

Double Happy Hours!

(Dine in only)

Daily 5pm to 6pm | 10pm to close Sushi $2 Hakushika Hot Sake (sm) $2 Japanese Beer (sm) $3 Selected Hand Roll $3 and more!

2907 Huron St. Unit 103 | Denver, CO 80202 | Tel: 720.639.2911

www.mytokio.com

7559 E. Academy Blvd, Denver, CO 80230

Mon - Thurs 11am-9pm Friday 11am-10pm Saturday Noon-10pm Sunday Noon-9pm

W

303-364-2025 www.bubu-denver.com

hen restaurateur Troy Guard of the Tag Restaurant Group opened Bubu in Lowry a little over two years ago, he brought forward bold continental Asian flavors with a concept and a mission he has coined as “the fresh revolution.” Located off of East Academy Boulevard in the Hangar 2 Development area, Bubu takes its mission seriously— they have no freezers, no microwaves, and no soda guns—only fresh, locally-sourced and inspired food and drink.

Bubu is named after owner and chef Troy Guard’s favorite childhood snack he ate growing up in Hawaii called bubu arare. It is a tiny rice cracker, toasted and salted to perfection. (General Manager Gabriel Park shared that in the Korean language, “bubu” literally translates to “married couple”). The playful bubu arare has a nice crunch, and is used as a crouton of sorts in one of their signature ‘Bubu bowls’ named Hawaii Five-O, served with hearts of palm, soy beans, shiitake mushrooms, raw fennel, soy onion dressing, and bubu arare sprinkled on top for an extra crunch, with your choice of starch or protein. True love in a bowl.

At Bubu, the fresh food revolution comes through in every dish - the freshness and quality of ingredients are front and center. Take the Thai Bowl for example, offered on the lunch menu, with green papaya slaw, crispy shallots and wontons, a mixture of mint, cilantro and Thai basil, peanuts, toasted rice, and Thai dressing. The texture of the vegetables and crunch of the peanuts marry so well together, especially with the shrimp and the rice. The fresh herbs are truly the stars of this dish: by combining mint, cilantro and Thai basil— this flavor packed dish will not disappoint.

By Sarah Shirazi | Asian Avenue magazine Photos by Anastasia Yagolnik

24

October 2015 | Restaurant Peek

The dinner menu is just as fresh and full of options as the lunch menu, with a variety of small bites, sushi and sashimi, Asianstyle steamed buns, salads, rice and ramen bowls to choose from, and the specialty steamed white fish is not to be missed. The featured fish depends on what is seasonal and is steamed perfectly, often served on top of with a chili lime sauce and wokcharred veggies.

Ramen lovers are in for a treat with either Bubu’s savory pork shoulder ramen or the veggie ramen. The presentation and quality of ingredients shine in all dishes at Bubu, but the veggie ramen is quite the sexy showstopper. The bowl starts with a base of a flavorful vegetable broth, ramen noodles, bok choy, Swiss chard, carrot, and cabbage, topped with a root vegetable salad of baby carrots, golden beets, candy cane beets, radishes, fennel, and bubu spice. The textures and flavors of this fresh veggie ramen dish will linger on your palate and in your mind long after eating.

Refreshments and cocktails are not an afterthought at Bubu. The restaurant prides itself on offering an impressive fresh juice cocktail menu, house-made ginger ale, and

Mexican “Sprite.” You will not find traditional sodas here.

The cocktails are well crafted and thoughtful. The Sake to Me was delightfully crisp and refreshing, featuring New Amsterdam gin, cucumber, lemongrass, and fresh lime. Coconut lovers must try the Thai Me Up with coconut vodka, coconut water, Thai basil and fresh lemon – one-ofa-kind and dangerously delicious. Happy hour is offered daily and on the weekends from 3-6 p.m. Bubu also has a beautiful open patio with plenty of seating, perfect for a weekend catch up session with friends or family.

Bubu’s sister restaurant, Bubu Larimer is located in downtown Denver, offering only lunch for the bustling office crowd, while Bubu Lowry is open for lunch and dinner.

Do your palate a favor and go check out what Chef Brent Calley and his team are up to at Bubu.

Final say: this is a fun atmosphere, focused fresh and flavorful food, amazing cocktails, and friendly, knowledgeable and passionate staff. The fresh food revolution is waiting for you at Bubu— see you there, friends!

Bubu | asian avenue magazine

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Health fairs benefit Colorado’s Asian-Americans and refugees Colorado Alliance for Health Equity and Practice (CAHEP) serves the underserved!

For more than ten years, Colorado Alliance for Health Equity and Practice (CAHEP) has been a leader in delivering health risk assessments through health fairs that engage local Asian and refugee communities. Community and religious leaders, stakeholders and navigators work as a team to address health disparities for the underserved minority populations.

This fall’s community health fairs began last month and will continue through December. It is notable that these fairs involve staff, volunteers and support from Walgreens, Colorado Christian University (CCU), University of Colorado School of Pharmacy, Caring for Colorado, Colorado Prevention Center, Connect for Health Colorado, Women’s Wellness Connection, Discount Dental Services, and refugee organizations such as Hope Communities, Burmese and Nepali cultural groups, African family groups, and Servicios de la Raza.

Community participation at each event has been quite impressive due to the strong relationships developed by CAHEP. There is trust and mutual understanding along with linguistically and culturally appropriate services for the target population at every event. At the health fairs, referrals to primary care and dental clinics are made based on point of care results.

While life expectancy and overall health have improved in recent years for a large number of Americans due to an increased focus on prevention, not all Americans are benefiting equally. Disparities in the burden of illness and death continue to exist among African Americans, American Indians/Alaska Natives, Asian Americans, Hispanic Americans, Native Hawaiians and other Pacific Islanders, as compared to the U.S. population as a whole.

Chronic illnesses account for an estimated 83% of total U.S.

health spending and nearly all (99%) of Medicare’s expenditures are for beneficiaries with at least one chronic condition. The rising rates of certain chronic illnesses such as hyperlipidemia, hypertension, and diabetes lead to increased spending.

CAHEP believes that shared decision-making should address mutually agreed upon ways the patient can improve health driven by the patient’s health risks, willingness to adopt specific health improvement behaviors, confidence in the patient’s ability to affect change, and the availability of tools and resources to support such change. Health risk assessMore than 800 people have ments conducted at CAbeen served at CAHEP health HEP health fairs promote fairs (up until now) with flu prevention, personal reshots, cardiovascular risk sponsibility and early interventions when necessary. assessments, bone-density The Affordable Care tests, women’s wellness Act (ACA) requires that screenings and ACA a health risk assessment enrollment assistance. be included in the annual wellness visit for Medicare and Medicaid beneficiaries. The CDC has collaborated with the Centers for Medicare and Medicaid Services to develop an evidence-informed framework for this type of screening, and that framework is emphasized at the health fairs organized by CAHEP. Moreover, the Office of Minority Health’s Regional Health Equity Council Region VIII supports such assessments through health fairs that are culturally appropriate and implemented in partnership with the multiethnic underserved populations.

To learn more about CAHEP’s services, visit www.cahep.org.

Saturday, 10/3 9:00am -1:00pm Sunday, 10/4 9:00am - 1:00pm Saturday, 10/10 9:00am - 1:00pm Saturday, 10/17 9:00am - 1:00pm Sunday, 10/18 8:30am - 12:30pm Sunday, 10/25 8:30am - 2:30pm 10/1, 10/2, 10/9 9:00am - 2:00pm Friday, 10/2 9:00am - 2:00pm CAHEP hosts health fairs at Hidden Brook Apartments where many refugees reside on Sept. 11 (top) and during African Children’s and Parents Day on Sept.

20 (bottom). CAHEP in partnership with Walgreens, CCU and community health workers and interpreters delivers well-organized health events that will improve health outcomes in Colorado’s underserved communities.

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October 2015 | Health

Muslim/Islamic Community Masjid Abu Bakr | Colorado Muslim Society 2071 S Parker Rd. Denver, CO 80231 Korean Community Focus Culture Center (Basement) 11000 E. Yale Ave. Aurora, CO 80014 Korean Community Korean New Life Church 943 Emory Cir. Colorado Springs 80915 Korean Community Fellowship Korean Church 29 Del Mar Cir. Aurora, CO 80011 Korean Community Joyful Baptist Church 9565 Otero Ave. Colorado Springs, CO 80920 Korean Community Golden Seventh-day Adventist Church 3101 S Golden Rd. Golden, CO 80401 Refugee and Immigrant Community CAHEP | 5250 Leetsdale Drive #110, Denver, CO 80246 Hispanic/Latino Community Mexican Consulate and Servicio de la Raza 5350 Leetsdale Drive, Denver, CO 80246 Interpreters available in the respective language at that community’s health fair. Fairs are open to all (not only speciic community). If an interpreter is needed in another language, call CAHEP in advance. Additional health fairs may be added to the website at www.cahep.org.

Visit www.cahep.org or call 303-954-0058.

in partnership with Walgreens, Colorado Christian University, Connect for Health Colorado, Heart Health Solutions and Caring for Colorado.

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TIPS FOR CAREER SUCCESS

Rakhi Voria, Guest Contributor

We’re inundated with career advice, and the reality is, much of it is conflicting. We’re told to be regimented about our career development plan, but not to over-engineer it. Make close friends at work, but maintain separation and “work-life balance.” In today’s business environment where companies are becoming increasingly matrixed with multiple segments at the table, it’s hard to even tell which way is up.

We all measure success differently – whether it’s the size of our paycheck, becoming a manager, or getting a promotion. I don’t have all of the answers, but mentorship, research, and on-the-job training have helped me exhibit impact and influence at work and grow in my career. Here are my top 5 tips for career success:

1. THROW OUT THE IDEA OF A CAREER LADDER. INSTEAD, FOCUS ON GAINING A SET OF SKILLS AND EXPERIENCES THAT WILL SET YOU UP FOR THE LONG RUN. The traditional notion of a linear career path and “climbing the ladder” no longer exists. Because there’s no universal path to success, focus on broadening your skillsets and experiences, whether that’s through stretch projects, travel, or cross-group collaboration. Map out your short and long-term aspirations. For me, I’m focused on learning, excelling, and becoming a thought leader in my current position. My long-term aspiration is to hold an executive-level position managing a business. With this North Star in mind, every time I take on a new project or role, I ask myself, “Will this sharpen my competencies around creating, developing, and managing a team?”

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2. EMPHASIZE YOUR UNIQUE QUALITIES AND USE THEM TO YOUR ADVANTAGE. As a millennial and a female, I’ve been told to “hide my age to gain credibility” or “act like a man since the technology field is so male-dominated.” I don’t subscribe to the notion that we need to “downplay” our unique qualities, but rather think we should use them to our advantage. As a millennial relatively new to the workforce, I have a fresh perspective that allows me to view the business in a different light than my seasoned peers and invent innovative tools, processes, and initiatives. Given that millennials are predicted to make up 50% of the workforce by 2020, why not capitalize on our strengths as being connected, tech-savvy, and energetic?

3. IDENTIFY YOUR PERSONAL GOALS AND YOUR PROFESSIONAL GOALS, BLEND THAT LIST, AND PRIORITIZE. In other words, your passions can and should span across your personal and professional lives. Rather than sacrificing happiness for a job, find a job that brings you happiness. As Microsoft CEO Satya Nadella says, “We spend far too much time at work for it to not have deep meaning.” Personally, I wanted to work at a company that was changing the world, whose values deeply aligned with my own, and that didn’t force me to leave my interests at home. As an example, one of my passions is taking ownership in company-wide initiatives and advancing women in business. At Microsoft, I’ve been able to lead a 2,000 person women’s group in addition to my regular “day job” and also serve on the Microsoft Women’s Board. Find a company that allows you to exercise your curiosities and interests.

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4. MAKE SURE THE WORK YOU ARE DOING IS RESULTS-FOCUSED AND MEASURABLE. I’ve had roles in sales where it was clear what my accountabilities were (e.g. revenue) and roles on the other end of the spectrum where it wasn’t as easy to see the tangible impact of my work, like business development and marketing. Regardless of the role, challenge yourself to demonstrate clear business results wherever possible by setting goals, milestones, and reviews. The Harvard Business Review offers great guidance on how to measure financial and non-financial success via the consideration of cause and effect and key performance indicators.

5. THANK THOSE WHO HAVE INVESTED IN YOUR GROWTH AND FIND WAYS TO PAY IT FORWARD. Most of us are where we are today thanks to support from others. While it is okay to be focused on personal growth, make sure to place equal importance on team success and developing others. There are a number of ways to do this – mentorship, time, financial contributions. I love the phrase “lift while you climb.” It’s a good reminder that collaboration is key and while we may be individually strong, we are collectively powerful.

About the Author: As the Microsoft Financing Americas Business Development Manager, Rakhi serves as the key driver of payment solutions integration in the US, Canada, and Brazil. In addition to her day job, Rakhi has a passion for advancing women in business/technology. She currently leads the largest women’s group at Microsoft, a community of 2,000+ women designed to help them grow their professional skills and expand career options and also serves on the Microsoft Women’s Board. Rakhi earned her M.Sc. from the University of Oxford where she was a Rotary Ambassadorial Scholar and her B.A. from Colorado College, where she studied International Political Economics and received a full-ride as an El Pomar Scholar. She has also earned an INSEAD Executive Education Certificate in Business Strategy & Financial Acumen with distinction. In August 2015, Rakhi was listed on Business Insider as the #1 most eligible young professional in her industry. In her spare time, she enjoys traveling, reading, and writing.

Career Feature | asian avenue magazine

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LEGAL COLUMN Fleeing from Civil War, Syrians’ Seek Refuge The United Nations High Commissioner for Refugees (UNHCR) reported in 2014 that the total number of refugees worldwide exceeded 50 million for the first time since World War II. The recent increases were largely due to refugees fleeing the Syrian civil war, which is widely considered to be the worst humanitarian disaster of our time.

The Syrian civil war began in 2011, when the Syrian people demonstrated against President Bashar al-Assad and demanded an end to his authoritarian government.

The government responded to the demonstration by torturing, killing, and shooting the protesters. The situation quickly escalated to a civil war between the rebel fighters, government troops, and Islamic extremists. To date, the civil war has killed over 220,000 people, half of whom are believed to be civilians.

It is hard to grasp the full picture of this tragedy since the numbers are simply staggering. More than four million Syrian refugees have fled the country, nearly 11 million Syrians are homeless in their own country, and over 500,000 refugees have applied for asylum in the European Union.

The United States has so far accepted 1,600 Syrians for resettlement and has spent $4.1 billion over the past four years providing humanitarian aid to Syrian refugees. On September 20, 2015, US Secretary of State John Kerry announced that the US will increase its cap on the number of refugees it admits to 85,000 in the coming fiscal year and to 100,000 in 2017. However, this proposed increase will depend on whether Congress is willing to fund the resettlement. The Washington Post reports that the increase of refugees will cost an extra $200 million because every refugee must undergo extensive background checks under security measures enacted post 9/11.

UNHCR has urged world leaders to work together to tackle this “tragedy of epic proportions.” Sadly, there has been little agreement on how to stop the Syrian civil war and how to care for the refugees fleeing from that war. Peter Bouckaert, Emergencies Director at Human Rights Watch, stated that “we really need a wake-up call that children are dying, washing up dead on the beaches of Europe, because our collective failure to provide them safe passage....People fleeing Syria are legitimate refugees, and they should be welcomed in Europe and the rest of the world.”

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October 2015 | Legal Column

[ ] More than

four million Syrian refugees have fled the country.

Harry Budisidharta received his law degree from the University of Colorado Law School. As the Health Equity Advocate at the Asian Pacific Development Center, Harry works with government officials and community organizations to address health disparities in the refugee and immigrant communities. You can contact him at HarryBudisidharta@apdc.org.

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